Smoked Trout Pate 

300g smoked trout fillet (approx 1 x trout filleted and all bone & skin removed)

120g Ricotta cheese

150ml soured cream

juice ½ large lemon

some freshly ground nutmeg

salt & freshly ground black pepper

To garnish

1 heaped tablespoon drained capers

cayenne pepper

1 large lemon cut into wedges

8 ramekins 

Method 

Put the fish, Ricotta, soured cream, lemon juice, freshly grated nutmeg and salt & pepper into a food processor, and process until smooth.  Taste adding more lemon juice or seasoning if required. 

Place into ramekins and chill for several hours.  When serving place a few of the capers in the centre of the ramekin and sprinkle with cayenne pepper.  Serve with lemon wedges & Melba toast.